Orange-Citrus Vinaigrette

    1 Tbsp. lemon juice
    2 tsp. balsamic vinegar
    ½ tsp. salt
    Freshly ground black pepper
    1 Tbsp. extra-virgin olive oil
    1-2 Tbsp. diced red onion
    ¼ cup orange juice

     Mix all together and serve on bed of lettuce, red onions, tomatoes, carrots and cucumbers.

Healthy Sweet Potato Fries (by Mommypotamus)

2 sweet potatoes, peeled, and cut into strips
1-2 tablespoons coconut oil, warmed up to liquify it
salt and pepper to taste

Line a cookie sheet or baking dish with aluminum foil and then place the sweet potato strips onto the foil.
Pour the liquid coconut oil over the sweet potatoes and use hands to mix it all evenly together.  Then sprinkle
salt and pepper and make sure all sweet potatoes are spread out in a single layer so that they can cook
evenly.  Place in oven on top rack for 30-40 minutes.  Done.

Variation:
Add cinnamon or chipotle pepper to spice it up!

Quinoa and Black Beans

I just made this dish last night and it was delicious!  I ate the leftovers for lunch today and added fresh avocados and it was even better.  I imagine you could also add some queso fresco for those of you who are cheese lovers!

Rated: Submitted By: 3LIONCUBS Photo By: Dianne Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 10

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

Ingredients:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin

1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

Directions:

1.	Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.	Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.	Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Wonton Chicken Salad

1 head of iceberg lettuce
1/2 lb. wonton wrappers (any brand is fine and you can buy these at a regular grocery store, often in the frozen section)
3 chicken breasts, cooked in water and shredded
4 green onions, chopped
2 tblsp. sesame seeds
1 tblsp. sugar
1 can chopped water chestnuts, cut into tiny pieces
1 tsp. salt
1/2 tsp. black pepper
1/4 cup canola oil
3 tblsp. white vinegar
2 tblsp. sesame oil

Wash and chop lettuce. Dry really well. Boil chicken breasts in water and shredded into small pieces. Fry wonton wrappers
in medium-heat oil on stove top until lightly browned. Set aside for later. I usually set them aside on a plate lined with a paper
towel to soak up excess oil. Don't get the oil too hot though or they will burn quickly. Mix all remaining ingredients and pour
over chicken and marinate at least 3 hours in fridge. When ready to serve, pour chicken mixture over lettuce and crumble
friend wonton wrappers and toss to coat. Serve immediately because it gets soggy fast! Yummy.....

This is a family favorite, and while it takes some time to prepare it, it is so worth it!

Cappuccino Muffins

2 cups flour
3/4 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. cinnamon
2 1/2 tsp. baking powder
1 cup milk
1 stick butter, melted
6 oz. chocolate chips
1/2 tsp. instant coffee
1 egg

Mix all together and bake at 400 degrees for 12 minutes. Voila.

Poppyseed Dressing

1 tblsp. poppyseeds
3 tblsp. sugar
1/3 cup oil
2 tblsp. red wine vinegar
4 tblsp. white vinegar
1/2 tsp. pepper
2 tsp. salt

Mix all together and pour over your salad and mix well!

Refried Black Beans

1 can black beans
1/2 cup white onion
1/8 to 1/4tsp salt
1/8 to 1/4 tsp pepper
garlic
jalapeno (optional)

Directions

mash 2/3 of the beans
add the other 1/3 of the beans with 1/2 cup water and bring to boil
add the onions, garlic, salt and pepper and lower heat
let cook on low for about 10 mins or until onions are tender

Broiled Crisp Veggies

1 lb. of your choice of either frozen or fresh vegetables ( I love using broccoli, asparagus and zucchini)
2 tblsp. olive oil
2-3 tsp. pepper
2-3 tsp. garlic salt

Mix all ingredients together in a bowl or ziploc bag and then spread evenly on a cookie sheet that has a rim. Preheat oven on broil to 375 degrees. Veggies are done when they are a bit crisp on top and maybe even a bit blackened.

Roasted Rosemary-Onion Potatoes

This is my contribution to my families Thanksgiving Meal this year. I thought it would be a nice alternative to the traditional Mashed Potatoes. It's definitely more figure friendly.

4 medium potatoes (I'm using however many red potatoes equal that - for color)
1 small onion, finely chopped
2 tablespoons olive oil or vegetable oil
2 tablespoons fresh or 2 teaspoons dried rosemary leaves
1 tablespoons fresh or 1/4 teaspoons dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 450 degrees. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening.

Cut potatoes into 1 inch chunks. Mix remaining ingredients in large bowl. Add potatoes, toss to coat. Spread potatoes in single layer in pan.

Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

I used my Pampered Chef Large Bar Pan so I didn't have to grease the pan or turn the potatoes. The potatoes came out perfectly!

Don's Favorite Cranberry Salad

One year I spent Thanksgiving with my dear friend, Jenn's, family. They served this wonderful Cranberry Salad. It's been a part of my holidays ever since.

1 lb frozen cranberries
2 cups sugar
2 small boxes black cherry Jello*
2 cups boiling water
1 can undrained crushed pineapple
1 cup chopped pecans
8 oz cream cheese
8 oz cool whip

Grate frozen cranberries & add sugar. Dissolve Jello in boiling water. Add pineapple and pecans. Stir well and add to cranberry mixture. Pour half of cranberry mixture into bowl and put in fridge to set up. Mix well cream cheese & cool whip. Smooth cream cheese & cool whip on top of cranberry mixture. Add the remaining half to cranberry mixture on top of cream cheese mixture. Chill till firm.

*Sometimes it's hard to find Black Cherry Jello. I've substituted regular Cherry and Raspberry and Cranberry before. The last time I made this I found the Black Cherry in sugar-free only so I did one box of sugar-free and one regular Cherry.

Barbecue Peppers and Onions

2 Bell Peppers (I prefer anythng but green)
1/2 medium onion (whatever kind that is in season)
1/2 bottle Sweet Baby Rays Honey BBQ sauce

Cut peppers and onions into pieces slightly bigger than bite sized (they shrink while cooking). Throw them into a skillet, pour BBQ sauce over mixture, cook on medium for 20 to 30 minutes. Stir frequently. This can also be done on the grill if you put all ingredients into a foil packet. It seems to tke a little longer on the grill.

Cucumber Salad with Sour Cream

1 large cucumber
1/2 cup sour cream
1 1/2 tblsp. vinegar
1 tblsp. chives, chopped
3/4 tsp. salt
1/8 tsp. white pepper

Peel and slice cucumber and put into a bowl. Mix together sour cream, vinegar, chives, salt, and white pepper and pour over cucumber slices. Toss lightly to coat evenly. Chill in refrigerator.
Makes 4-6 servings.

* I add chopped yellow onions or green onions (just depends on what I have in my fridge) instead of the chives!

Creamy Potatoes

Ok, Ladies, I made this recipe, but I didn't quite follow the directions like it said, and it came out scrumptiously, so I will write the recipe the way I found it, but along the way give my recommendations.

2 cups diced potatoes (I used more like 4 cups of the golden potatoes.)
2 cups shredded cheese (I think I used a liberal amount of Monteray Jack)
2 cups sour cream
2 small 14 oz cans cream of mushroom/chicken (I used 2 of Campbell's cream of potato)
1 small onion, chopped
1 cup crushed cornflakes
2 sticks of butter, melted (To me this was way too much, so in the future I think I will half it.)

Preheat oven to 350 degrees. Lightly grease large 13x9 inch baking pan. Mix all ingredients except cornflakes and butter. Place in pan. Cover dish with crushed cornflakes. DDrizzle butter on top. Bake uncovered for 60-90 minutes until tender.

Squash Casserole

2 large squash(the green ones)
1c parmesan
1c mayo or miracle whip
1sm onion diced or sliced(depending on if you want big pieces or little)
1 green bell pepper(diced or sliced)
2 eggs, whipped
S&P to taste




1. Slice squash(my hubby actually prefers big chunks, but original recipe is for thin slices), place in pan, cover with water, cook till squishy
2. drain cooked squash in colander place in bowl
3. add all the rest of the ingredients and mix well
4. Spray casserole dish and pour mixture in
5. Cook at 350 degrees for 45minutes or until golden brown on top and mixture is set throughout

This recipe is originally from Mamma Mills and has actually won honorable mention in the Kraft summer recipe contest a few years back. :)